Tarragon is the new coriander

What you’ll need

• ½ kilo chicken breasts
• 3 carrots
• 1 beet
• 1 yellow onion, chopped
• 2 tbsp butter or ghee
• 4 garlic cloves, minced
• 500ml chicken stock
• 1 bunch tarragon
• 1 tbsp tapioca
• 50g sour cream
• 1 tbsp Dijon mustard

How to make it

1. Cut the chicken into thin slices. Chop the carrots and beet into chunky pieces. Heat a skillet on medium heat and add in the butter. Add in the onion, garlic and chicken and stir until fragrant. Add the stock into the pan and cook for 30 minutes.
2. In a separate bowl, dissolve the tapioca in 3 tbsp of water. Add the sour cream, Dijon mustard and tarragon and transfer to the pan. Cook until thickened and remove from heat.